Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4
A wonderful one-skillet meal that is ready in just twenty minutes. Made with only a few pantry ingredients, this Zucchini Mushrooms Chicken stir Fry is bursting with so much flavour in every bite!
Juicy chicken bits, tender mushrooms, and zucchini clothed in the most incredibly sweet and savoury stir fry sauce. A healthy, quick meal that is perfect for everybody!
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Ingredients
1 lb boneless skinless chicken breasts, cut into bite-sized cubes (you can also use boneless, skinless chicken thighs)
2 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp minced garlic
1/2 tbsp fresh minced ginger OR 1/2 tsp ground ginger
8 oz. white button mushrooms, sliced
1 zucchini, sliced into 1/4” thick half-moons
3 tbsp gluten-free low-sodium soy sauce
1 tbsp rice vinegar
2 tsp sugar
sprinkle of toasted sesame seed oil, for garnish, optional
sesame seeds, for garnish
scallions, for garnish
How to make Zucchini Mushroom Chicken Stir Fry
Step 1: In a bowl, place the pieces of chicken and sprinkle with cornstarch, then toss to coat.
Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken pieces and cook for about 6 to 8 minutes until both sides are brown and fully cooked. Then, Set the cooked chicken aside.
Step 3: In the same skillet, add the garlic and ginger after adjusting the heat to medium-low. Saute for about 20 seconds or until just aromatic.
Step 4: Now, adjust the heat to medium-high, then stir in the mushrooms and zucchini. Continue to cook for another 4 minutes while stirring frequently until fork tender and brown.
Step 5: Meanwhile, whisk the soy sauce, rice vinegar, and sugar in a small mixing bowl.
Step 6: Return the chicken to the skillet, stir, and pour in the soy sauce mixture. Toss to coat the veggies and chicken and cook for 30 seconds to a minute more or until heated through and the sauce has thickened a little.
Step 7: Transfer the Zucchini Mushrooms Chicken Stir Fry into a serving plate, then sprinkle with sesame oil and sesame seeds. Serve garnished with scallions. Enjoy!
Notes:
In an airtight container, place the fully cooled chicken and veggies or leftovers and store them in the fridge for up to 3 days.
WW FREESTYLE POINTS: 3
NET CARBS: 10
Nutrition Facts:
Amount Per Serving (6 ounces): Calories 246 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 6g 30% | Cholesterol 73mg 24% | Sodium 670mg 28% | Potassium 756mg 22% | Carbohydrates 11g 4% | Fiber 1g 4% | Sugar 5g 6% | Protein 27g 54% | Vitamin A 132IU 3% | Vitamin C 12mg 15% | Calcium 20mg 2% | Iron 1mg 6%
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized cubes (you can also use boneless, skinless chicken thighs)
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1/2 tbsp fresh minced ginger OR 1/2 tsp ground ginger
- 8 oz. white button mushrooms, sliced
- 1 zucchini, sliced into 1/4” thick half-moons
- 3 tbsp gluten-free low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- sprinkle of toasted sesame seed oil, for garnish, optional
- sesame seeds, for garnish
- scallions, for garnish
Instructions
Step 1: In a bowl, place the pieces of chicken and sprinkle with cornstarch, then toss to coat.
Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken pieces and cook for about 6 to 8 minutes until both sides are brown and fully cooked. Then, Set the cooked chicken aside.
Step 3: In the same skillet, add the garlic and ginger after adjusting the heat to medium-low. Saute for about 20 seconds or until just aromatic.
Step 4: Now, adjust the heat to medium-high, then stir in the mushrooms and zucchini. Continue to cook for another 4 minutes while stirring frequently until fork tender and brown.
Step 5: Meanwhile, whisk the soy sauce, rice vinegar, and sugar in a small mixing bowl.
Step 6: Return the chicken to the skillet, stir, and pour in the soy sauce mixture. Toss to coat the veggies and chicken and cook for 30 seconds to a minute more or until heated through and the sauce has thickened a little.
Step 7: Transfer the Zucchini Mushrooms Chicken Stir Fry into a serving plate, then sprinkle with sesame oil and sesame seeds. Serve garnished with scallions. Enjoy!
Notes
In an airtight container, place the fully cooled chicken and veggies or leftovers and store them in the fridge for up to 3 days.
